Tiramisu – Egg Less Mousse
1Qt Strong dark Coffee (fresh brewed)
2 Cups of heavy whipping cream (pick one without guar gum in the ingredients)
20oz Mascarpone Cheese
8oz Powder Sugar
1 tsp of vanilla extract (or my favorite 1/4 teaspoon of vanilla bean paste)
4oz of liquor – or more coffee if you want to keep it alcohol free
1 teaspoon of unflavored gelatin powder or 0.5 oz of unflavored bloomed gelatin sheets
6oz of Good Dutch Processed Cocoa Powder for dusting the surface.
This is the recipe for the creamy mascarpone mousse layer in a traditional tiramisu. It can also be used to create tiramisu in a cup or even layered between your favorite cake.
For a traditional tiramisu, layer lady fingers in the bottom of a deep pan. A lasagna pan is ideal and I prefer Pyrex over metallic– but that’s my personal preference because I like to see the layers.
After layering the lady fingers pour 3-4 cups of a strong dark coffee over them. Pour gently so they don’t move. Start with 3 cups first and test the lady fingers. They need to be soaked but I like them to have a slight crunch still in the center. Give them a poke to check. Place to one side while you ready the mousse.
In a kitchen aid bowl with the whisk attachment pour in 2 cups of heavy cream, 1 tsp of vanilla extract (or my favorite 1/4 teaspoon of vanilla bean paste) and 8 oz of powder sugar.
In a small sauce pan or even a frying pan prepare 4 oz of your favorite tiramisu liquor such as Baileys, Kahlua, Sambuca, Tia Maria. Bring to a simmer and dissolve 1 teaspoon of unflavored gelatin powder or 0.5 oz of unflavored bloomed gelatin sheets. Once dissolved turn off the stove to prevent reducing the liquid.
Start whisking the cream, sugar and vanilla mixture in the kitchen aid at medium speed and start adding in chunks the 20oz of mascarpone cream immediately. Once all the cheese is in the bowl whisk until the mixture reaches a soft peak and start pouring in the liquor and gelatin liquid. It is important to be swift here because you do not want a lumpy mixture and allowing the gelatin to set and then continuing to mix will do just that. So once the gelatin is in mix quickly and thoroughly and then stop mixing.
Pour the soft mousse over your soaking lady fingers. you can add another layer of lady fingers if you choose. Just divide the mousse in two parts. If you work quickly it will not affect the silkiness.
Finish the surface of the tiramisu with cocoa powder. Since this is raw cocoa powder I recommend using a dutch-processed cocoa from Ghiradelli or any other well respected chocolate brand. It will be less acidic and less bitter than an off brand natural cocoa powder.